Archive for September, 2018

Beef Supper Casserole

Recipe

1 Sep

Title: Beef Supper Casserole
Categories: Casseroles
Yield: 6 Servings

MMMMM—————-MARTHA WHITE’S SOUTHERN SAMP———————
1 lb Ground beef
1 c Chopped onion
1 Egg
1 c Dairy sour cream (8 ounces)
3/4 ts Salt
1/4 ts Pepper
Old-Fashioned Buttermilk
-Biscuits (1 recipe)
1 c Grated sharp Cheddar cheese
-(4 ounces)

Preheat oven to 400. Grease bottom of a 9-inch square
baking pan. Brown ground beef in skillet; drain and
reserve drippings. Saut onion in reserved beef
drippings until tender; drain. Beat egg in mixing
bowl; stir in sour cream, salt, and pepper. Prepare
biscuits as directed; except–after kneading gently,
divide dough in half. Roll out first half on lightly
floured board or pastry cloth to fit dimensions of
pan. Pat dough tightly into bottom of pan. Sprinkle
dough evenly with ground beef. Add onion layer and
pour sour cream mixture over all. Sprinkle with
cheese. Repeat rolling procedure with remaining
biscuit dough. Place dough on top of casserole
mixture. Bake for 30 to 35 minutes or until golden
brown. Cool for 10 minutes before serving. Cut into
squares to serve.

MMMMM

Filed under: Breadmaker, Diabetic, Quick

Kalamarakia Me Krassi (Squid In Red Wine)

Recipe

1 Sep

KALAMARAKIA ME KRASSI (SQUID IN RED WINE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Squid
2 tb Olive Oil
3/4 c Dry Red Wine
1/2 ts Salt, Pepper, Sugar
1 1/2 tb Parsley, Chopped

Clean squid, discard tenacles, wash bodies and drain. Place squid in a
heavy saucepan with olive oil, wine, salt, pepper and sugar. Bring to a
boil, reduce heat and simmer for an hour. Remove from heat, cool, sprinkle
with parsley and serve.

– – – – – – – – – – – – – – – – – –

Filed under: Misc Recipes

Country Western Ketchup

Recipe

1 Sep

Title: Country Western Ketchup
Categories: Condiments, Canning
Yield: 1 recipe

24 lb Ripe tomatoes
5 Chile peppers
— sliced and seeded
1/4 c Salt
2 2/3 c Vinegar (5 percent)
1 1/4 c Sugar
1/2 ts Ground red pepper (cayenne)
4 ts Paprika
4 ts Whole allspice
4 ts Dry mustard
1 tb Whole peppercorns
1 ts Mustard seeds
1 tb Bay leaves

Yield: 6 to 7 pints

Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
until skins split. Dip in cold water Slip off skins and remove cores.
Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions
and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine
spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to
boil. Turn off heat and let stand until tomato mixture has been cooked
20 minutes. Then, remove spice bag and combine vinegar and tomato
mixture. Boil about 30 minutes. Put boiled mixture through a food mill
or sieve. Return to pot. Add sugar and salt, boil gently, and stir
frequently until volume is reduced by one-half or until mixture rounds
up on spoon without separation. Fill pint jars, leaving 1/8-inch
headspace. Adjust lids and process according to the recommendations in
Table 1.

Table 1. Recommended process time for Country Western Ketchup in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Filed under: Breadmaker, Desserts, Fruits

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House Of Munch

Archive for September, 2018

Beef Supper Casserole

Kalamarakia Me Krassi (Squid In Red Wine)

Country Western Ketchup

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